salty caramel is takin’ over

Salty caramel is takin’ over

Have you noticed how salty caramel is takin’ over everything & is so popular right now?   I’m so happy about that because forever people always want to bake or treat themselves to chocolate.

I am NOT a chocolate lover!  Weird, I know but it’s true.

invading bakeries, kitchens, eateries and stores… I have not minded.  They’re two combinations that I can handle!

My son-in-law, “L”, has a tradition with his dad and every year around Christmas-time they get together and make homemade caramels.  How awesome is that?  So each year I count on and anticipate getting those wonderful little morsels wrapped in waxed paper.  They’re delicious!

Each year I go in search of some  wonderful recipe that I can use some of them in.  This winter I used some of them for a caramel topping on mini cheesecakes I made for dessert when we had friends over.  Sadly…they’re all gone now!

In a couple of days, the girls (the bff’s) and I are going on a trip.  It’s been a tradition the last several years to bring along homemade treats for the road.  Of course, I generally stay away from making anything chocolate cause you can bet someone will bring some.

I was happy when I came across this recipe on the back of a flour package.   And, given that it had salt and  caramel as ingredients, I just had to try ’em out!

DELICIOUS!!! Guys!  They are easy and really addictive—that I had to store ’em up so they would be outta sight!  You must try ’em!  And, you can bet that come next December, I will be using L’s caramels in these!!!

SALTY CARAMEL BITES

• 3/4 c. firmly packed brown sugar
• 1/4 t. salt
• 1/2 c. soft butter
• 1 t. vanilla
• 1 t. baking powder
• large egg
• 1 1/2 c. flour
• caramel sauce
• 1/4 c. toasted pecan pieces
• coarse sea salt

How-to:

Preheat oven to 375°, then lightly grease or line mini-muffin tins.

Combine brown sugar, salt, butter and vanilla in a large bowl, until well blended.

Next, add the egg and baking powder and mix until fluffy.  Mix in the flour.

Use a rounded teaspoon to scoop into each muffin tin.

Bake for 8 minutes until edges are brown.

Remove from oven and cool in pan for 10 minutes.

(At this point I placed them on the counter the I lined with wax paper)—made it easier!

Drizzle caramel sauce, sprinkle with nuts and a touch of sea salt.

Next time you’re cravin’ a morsel of salt and caramel—-try these OR this other CARAMEL treat!

ENJOY!